Mini Blueberry & Pear Cobblers

Ingredients

• 2 ripe pears
• juice of 1 lemon
• 350g (12oz) fresh blueberries
• 40g (1½oz) caster sugar

For the topping

• 225g (8oz) self raising flour
• 2/3 drops of Dr. Oetker Natural Vanilla Extract
• 150g (5oz) unsalted butter
• 50g (2oz) caster sugar
• approx. 75ml (3fl.oz) milk
• 30ml (2 tbsp) demerara sugar

Method

1. Preheat the oven to 190ºC/375ºF/Gas Mark 5.
2. Peel and core the pears and cut into small chunks.
3. Place in a bowl and toss in the lemon juice. Stir in the blueberries and sugar. Divide between 4 individual baking dishes.  The baking dishes need to be approx. 13cm (5 inch) diameter and hold 400ml (14fl.oz) Cover with foil and place in the oven for about 10 minutes.
4. Meanwhile, make the topping. Sift the flour into a mixing bowl and stir in the Vanilla Extract.
5. Rub 100g (4oz) butter into the flour and stir in the sugar. Add sufficient milk to form a soft dough.
6. Turn on to a lightly floured surface and knead gently until smooth. Press or roll out to a thickness of about 1cm (½ inch). Using a 5cm (2 inch) round cutter, stamp out 16 circles, re-rolling the dough as necessary.
7. Place 4 circles, overlapping, on top of each dish. Melt the remaining butter and brush the tops. Sprinkle with demerara sugar and place on a baking tray.
8. Bake for 20-25 minutes until risen and golden. Stand for 10 minutes.
9. Best served warm with pouring cream.

Serves: 4